Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off

  12 oz $6.00
• Organic Baby Bok Choy

  12 oz, halved lengthwise or quartered if large $2.99
• Fresh Sweet Corn on the Cob

  1 ear, kernels cut off $0.50
• Green Onions

  2, sliced; whites and greens separated $1.19
• Spice World™ Fresh Peeled Ginger

  1 tablespoon finely minced $3.99
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Garlic

  2 cloves, minced
• Neutral cooking oil

  1 tablespoon, divided
• Low-sodium soy sauce

  1 1/2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Sugar

  1/2 teaspoon
• Toasted sesame oil

  1/2 teaspoon
• Water

  1/4 cup for sauce, plus rice cooking water

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with 3/4 cup water and a pinch of salt; simmer covered for about 15 minutes, turn off the heat, and let it steam 5 minutes while you prep the stir-fry.
2. Pat the shrimp very dry; halve or quarter the baby bok choy, cut the corn kernels from the cob, mince the ginger and garlic, and separate the white and green parts of the green onions.
3. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, and 1/4 cup water until smooth.
4. Heat a large skillet or wok over medium-high heat until hot; add 1/2 tablespoon oil, then stir-fry the shrimp for 1 to 2 minutes per side until just opaque and curled. Transfer to a plate.
5. Add the remaining 1/2 tablespoon oil to the pan, then stir-fry the ginger, garlic, and green onion whites for 20 seconds until fragrant; add the baby bok choy and corn and cook 3 to 4 minutes until the bok choy stems are crisp-tender.
6. Return the shrimp to the pan, pour in the sauce, and toss for 1 to 2 minutes until glossy and lightly thickened; add a splash of water if the sauce tightens too much.
7. Fluff the rice, spoon it into two shallow bowls, top with the shrimp and baby bok choy stir-fry, and finish with sliced green onion tops.